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Steakhouse Latkes


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Steakhouse Latkes

Contributed by: Quick & Kosher, JAMIE GELLER

Prep: 5 min
Total: 30 min
Yield: 6 to 8 servings (16 latkes)


    3 baking potatoes, peeled and quartered
    1 smashed and peeled clove garlic
    1 (10-ounce) box frozen spinach, defrosted and squeezed dry
    1/4 cup snipped chives
    1/4 cup matzoh meal
    1 teaspoon kosher salt
    1/4 teaspoon nutmeg
    2 eggs, beaten
    Canola oil


  1. Boil potatoes and garlic in salted water for 15 minutes.
  2. Using a ricer, rice potatoes with the garlic into a mixing bowl. Add spinach, chives, matzoh meal, salt and nutmeg. Add beaten eggs to bind ingredients together.
  3. Shape 1/4 cup of mixture into latkes. Lightly oil a nonstick sauté pan. Brown latkes on each side over medium heat.
  4. Serve with sour cream for a dairy meal, if desired.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Steakhouse Latkes

  1. avatar says: Yawvous

    May I suggest another old traditional Russian latke recipe?

    Take 3 cups of cooked kasha. Add 1 cup of flour, 1/4 cup of sugar, 2 eggs and mix all in a bowl forming a thick consistency. Add more flour if too thin. Spoon mixture into hot oil and flatten into discs. Fry until lightly browned. These latkes have a surprisingly good flavor and will be a delicacy for kasha lovers. Try it !

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